Texas Chicken and Fries

Votes: 1

How to Make Texas Chicken and Potato Fries

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Finely chopped potatoes are fried with onions and bell peppers until golden brown, then mixed with spicy baked chicken and served on crispy tortillas with a fried egg and a rich cheese sauce. Perfect for a hearty brunch or dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 boneless chicken breasts
Chili powder
Garlic powder
Ground black pepper
4 potatoes, diced
110 g butter, divided
6 green bell peppers, chopped
2 red bell peppers, chopped
4 onions, chopped
Oil for deep frying + extra for frying eggs
16 small corn tortillas (15 cm)
1 cup flour
3 cups of milk
1 chopped habanero pepper (optional)
4 cups of grated cheese, any
8 eggs
Cajun seasoning (recommended: Tony Chachere's), to taste
Avocado slices for serving
Tomato slices for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, potato, tortilla, cheese sauce, chicken breasts, Habañero pepper, sweet pepper, Cajun seasoning

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Sprinkle the chicken with garlic powder, chili powder, and black pepper. Place in a baking dish and cover with foil. Bake until cooked through, about 45 minutes. Transfer to a cutting board and finely chop.
In a medium skillet, add the potatoes and 55g of butter and fry until soft. Remove the potatoes and set aside. Add the green bell pepper and onion and fry until slightly softened.

Heat oil in a deep fryer and fry the tortillas until crisp. Transfer to paper towels to drain excess oil.
Place the flour in a large saucepan and add the remaining 55g of butter. Cook the flour for 5 minutes, stirring constantly. Slowly pour in the milk and cook until the mixture thickens slightly. Add the chopped habenero pepper. Add the grated cheese and cook until the cheese sauce is smooth.
Grease a large frying pan with oil and add the eggs. Fry the eggs sunny side up.
In a large saucepan, add the potatoes, sweet pepper mixture, and shredded chicken. Sprinkle with Cajun seasoningStir the potato mixture over low heat until heated through.
Place 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture over both stacks.
Top each stack with an omelet and drizzle with cheese sauce. Repeat with the remaining tortillas, eggs, and sauce. Top each serving with sliced avocado and tomato. Serve immediately.